New pigs to pay attention to what issues

In modern swine farming, many small-scale pig farms or households do not raise their own sows or maintain only a limited number of breeding pigs. As a result, they often purchase piglets from external sources, which can introduce diseases into the farm. Some piglets may accidentally bring in pathogens during the introduction process, while others may fall ill due to poor handling or unsuitable living conditions, leading to high mortality rates among young pigs. To address these challenges, the author suggests that large-scale farms should aim for self-sufficiency by raising their own sows and implementing comprehensive disease prevention strategies to improve piglet survival. First, before introducing new pigs, the pens should be thoroughly cleaned. This includes emptying the stalls, rinsing with high-pressure water, and disinfecting with a 2-3% sodium hydroxide solution. After drying, fumigation with formalin or flame sterilization can be used for additional protection. All pigs should also be disinfected before entering the farm. Newly purchased piglets must be isolated for at least three weeks to ensure they are healthy and free from disease before being introduced to the main herd. Second, it is crucial to source piglets from non-epidemic areas and ensure they come with proper documentation, such as vaccination records and a health certificate issued by an authorized veterinary department. It is advisable to buy from reputable, professional farms rather than individual sellers in local markets. When selecting piglets, choose those that are lively, well-groomed, and show normal growth. Avoid purchasing sick, weak, or underweight piglets weighing less than 5 kilograms. Third, newly arrived piglets are highly susceptible to stress caused by long-distance transport and environmental changes. During the first 10 days after arrival, special care should be given. Piglets should be grouped based on size and strength, with each group containing 15–20 animals. Do not feed them immediately upon arrival; instead, provide glucose saline and supplements like vitamin C and B to reduce stress and support recovery. Fourth, weaned piglets should be fed diets that closely resemble the nutritional content of sow’s milk and are easy to digest. Adding active enzymes, whey powder, and citric acid to the feed can help improve digestion and survival rates. Feed should be fresh, offered in small portions, and given more frequently—4–6 times a day. Clean and sufficient water must always be available, and a transition period of about one week is recommended when changing feed types. Fifth, maintaining a clean, dry, and well-ventilated environment is essential for piglet health. The temperature should be suitable, and the area should remain quiet. Especially for early weaned piglets, cold and damp conditions are dangerous. Avoid washing the floor with water; instead, remove manure first and then wipe the floor with a disinfectant mop. If possible, consider building raised pig pens to improve hygiene and comfort. Sixth, after a 1–2 week adaptation period, if the piglets are eating normally, they should be vaccinated against common diseases such as swine fever, erysipelas, streptococcus, and Aujeszky’s disease. Each pig should receive its own injection. One week later, deworming should be done using broad-spectrum, safe, and effective drugs like ivermectin or avermectin, administered over a seven-day period. Finally, regular monitoring of piglets’ behavior, appetite, and feces is essential. Early detection of illness allows for prompt treatment. Diarrhea is a common issue during this stage, and its causes can vary—bacterial, viral, parasitic, or related to nutrition. Before implementing any preventive measures, it is important to identify the underlying cause to ensure effective control and management.

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